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Monday, June 15, 2009

Recipe Favorites: Blue Cheese Coleslaw

(Updated and added to Recipe Favorites, June 2009.) I'm a huge fan of coleslaw, and this version with a bit of crumbled blue cheese in the dressing is unique enough to be really interesting. Blue cheese is high in fat, so I cut down the amount of blue cheese quite a bit when I adapted this recipe, and reduced it even more for this updated version, but it takes only a small amount to give this coleslaw a lot of blue cheese flavor. I've made this quite a few times since I first posted it in 2005, so I'm not sure why it's taken me so long to update this recipe with a photo, but finally this recipe is getting the spot it deserves in recipe favorites!

You can definitely use a bag of pre-cut coleslaw mix, but I actually like cutting the cabbage. I cut in thin slices one direction, then turn the cutting board and rough chop the other direction.

The original version didn't have carrots, so if you'd like a phase one version of this recipe, feel free to leave the carrots out. I like the look of the carrots, and only used one carrot to get 1/2 cup of grated carrot.

Bad blogger, I forgot to take a photo of the dressing, which I made in the bowl attachment of my immersion blender. Mix dressing into the cabbage carrot mixture, chill for a bit, and you're done!

Blue Cheese Coleslaw

(Makes about 6 servings, recipe adapted from Bon Appetit Magazine, August 2003, but I could not find it on their website.)

Instructions:
Remove outer leaves from cabbage, cut through center and remove corne then chop cabbage well. I like to cut the cabbage into thin slices, then turn cutting board the other way and coarsely chop. You can also use the food processor to buzz it a few times to get uneven sized small pieces. Grate carrot or chop into small pieces. In a bowl combine chopped cabbage and carrots.

Put dressing ingredients in food processor or bowl of immersion blender, blend well, and taste for seasoning. (I don't like my dressing too sweet and I used 2 T Splenda and thought it was just right.) Pour dressing over cabbage and combine well.

Chill 1 hour or more before serving. Season with salt and fresh ground black pepper pepper just before serving. This will keep in the refrigerator for a day or so, but it's crisper the day you make it.

South Beach Suggestions:
In The South Beach Diet Supercharged, the latest South Beach Diet book, blue cheese is allowed but the book cautions to "use sparingly" since it doesn't come in a low-fat version. Since this salad has blue cheese and mayo (even though most mayo has oils that are considered "good fats" for the South Beach Diet) this is probably a "once in a while treat" for any phase of the diet.

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First time commenting here! I have a real soft spot for blue cheese. But I've never had coleslaw with it - sounds truly promising :) Oh, and I'm sure I'm the millionth person telling u this - but you take fabulous pics!

This recipe is so delicious. This is my second time around I didn't have blue cheese on hand but it's still good. I have found reduced fat blue cheese crumbs so it doesn't have to be a once in a while (phase 2) treat. Served it with your BBQ Pulled Pork.

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